1 bunch spring onions, white and light green parts finely sliced
200g jumbo oats
150g Wyke Extra Mature Cheddar, grated
50g almonds, roughly chopped
2 tbsp linseeds
2 tbsp pumpkin seeds
1 heaped tsp wholegrain mustard
2 eggs
Method:
Preheat the oven to 190C. Line a 20 x 20cm square baking tin with crumpled parchment paper.
Melt the butter in a saucepan and tip in the spring onions. Allow to cool slightly for 3 minutes.
Tip the oats, cheddar, almonds, ½ both seeds, mustard and butter mixture into a large mixing bowl and stir to combine. Crack in the eggs and fold through until completely combined. Pour the flapjack mixture into the prepared tin and smooth out the top with the back of a wooden spoon, pressing down gently.
Bake the flapjack in the oven for 25 – 30 minutes, until golden brown on top.
Allow to cool in the tin for 5 minutes before using the paper to lift the flapjack onto a cooling rack. Cool for half an hour before slicing. The flapjacks will keep in an airtight container for 3 days, or can be frozen for up to 2 months.
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